|
Preparing: 30 minutes First rise: 1.5-2 hours Second rise: 20 min
|
Bake time:15 minutes
|
|
Ingredients
|
Method
|
|
20 g fresh yeasts or 3.5 gr instant yeasts
57 ml tepid semi-skimmed milk or buttermilk
|
If you use fresh yeast, dissolve it in warm milk. If you use instant yeast, add it to the flour.
|
|
190 gr bread flour
21 gr sugar
1.5 tsp salt
  |
Place the flour, sugar, salt in a bowl of the stand mixer. |
    |
Add the egg, orange extract, milk (with dissolved yeast) and soft unsalted butter. |
  |
Knead a smooth dough and transfer it on the lightly floured worktop. Pat the dough flat.
|
|
120 g dried cranberries
42 chopped walnuts
  |
Spread cranberries and walnuts on the top of the dough disc and knead them into the dough. Do it gradually to distribute them evenly.
|
 |
Place the dough in a buttered bowl, cover with foil and allow to rise until doubles in size, approx. 1.5 hours.
|
  |
Preheat the oven to 170°C. Transfer raised dough on the floured worktop and divide into 6. |
  |
Form 6 balls and place each on a baking tray lined with baking paper. Let them rise about 20 min until double in size.
|
|
1 small egg for egg wash (optional)
  |
Brush buns with egg glaze, if you use it. Bake about 15 minutes until golden brown. Remove from the oven and cool, serve warm with unsalted butter.
|
The recipe inspired by Peter Reinhart's recipe from The Bread Baker's Apprentice
